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Chicken Yam Skillet

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CATEGORY CUISINE TAG YIELD
Meats Potatoes 6 Servings

INGREDIENTS

3 lb Frying chicken; disjointed
All-purpose flour
Onion salt; salt and pepper
Fat
1 lg Green bell pepper; cut in 6 rings
1 lg Onion; thinly sliced
1/4 c Canned pimientos; chopped
20 oz Can Louisiana yams (2 1/2 cups)
1 md Orange; thinly sliced
3 Sprigs parsley
Watercress

INSTRUCTIONS

Dredge chicken in flour, onion salt and pepper. Brown in hot fat about 1/2
inch deep. Add green pepper, onion and pimientos; cook until almost tender.
Drain. Drain yams and reserve liquid; add yam liquid to chicken mixture.
Top with orange slices and parsley. Sprinkle with salt and pepper. Cover
and cook over low heat about 1 hour, or until chicken is tender, adding
additional liquid if necessary. Add yams; heat to serving temperature.
Garnish with water cress.
NOTES : This booklet was prepared by the Louisiana Sweet Potato Commission.
Recipe by: 75 Easy Yam Recipes with a Romantic Past
Posted to MC-Recipe Digest V1 #891 by NGavlak@aol.com on Nov 8, 1997

A Message from our Provider:

“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”

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